Press the tofu. Wrap the block in a clean kitchen towel and place a heavy skillet on top for 15–20 minutes. This removes excess moisture so the tofu browns and absorbs sauce.

Whisk the sauce. In a small bowl, combine hoisin, soy sauce, rice vinegar, sesame oil, sriracha (if using), and water or broth. Stir in the cornstarch slurry if you prefer a thicker glaze. Set aside.

Prep the veg. Finely dice the onion and bell pepper, chop the mushrooms, mince the garlic and ginger, and slice the green onions. Separate and wash the lettuce leaves; pat dry.

Crumble the tofu. Using your hands or a fork, break the pressed tofu into small, pea-size crumbles. Aim for an even texture so it cooks uniformly.

Sauté aromatics. Heat the oil in a large skillet over medium-high heat. Add onion and the white parts of the green onions. Cook 2–3 minutes until softened. Stir in garlic and ginger, and cook 30 seconds until fragrant.

Cook the vegetables. Add mushrooms and bell pepper. Season with a pinch of salt and pepper. Cook 3–4 minutes, stirring, until mushrooms release moisture and reduce slightly.

Brown the tofu. Add the crumbled tofu to the pan. Spread it out and let it cook undisturbed for 2 minutes to get some color, then stir and cook another 3–4 minutes until lightly golden in spots.

Add the sauce. Pour the sauce into the skillet and toss to coat. Reduce heat to medium and simmer 2–3 minutes, allowing the sauce to thicken and cling to the tofu. Adjust seasoning with salt, pepper, or more chili sauce.

Assemble the wraps. Spoon the hot tofu mixture into lettuce leaves. Top with the green onion tops, chopped nuts, sesame seeds, and a squeeze of lime if you like.

Serve immediately. Set out extra hoisin or sriracha at the table so everyone can customize their wrap.